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Recipe: Vegetable Beef Stew

In category:  Carrot, Celeriac, Parsnip, Potato, Rutabaga, Soups and Stews

Recipe: Vegetable Beef Stew


  • 2 T all purpose flour
  • 12 oz beef stew meat, cut into 3/4 inch cubes
  • 2 tblsp cooking oil
  • 4 cups stock, Chicken, beef or vegetable
  • 1 Medium onion, chopped
  • 1 tblsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1/2 tsp dried marjoram
  • 1/4 tsp black pepper
  • 1 bay leaf
  • 3 medium potatoes cubed
  • 2 medium carrots sliced
  • 1-2 medium rutabaga peeled and cubed
  • 2 parsnips, peeled and sliced
  • 1/2 celeriac, peeled cubed (optional)


  1. Place flour in plastic bag, add meat cubes couple at a time shake to coat and repeat. In large pan brown meat in hot cooking oil. Stir in stock, onion, worcestershire, and herbs. Bring to boiling, reduce heat simmer covered for 1 to 1.25 hours or until meat is nearly tender.
  2. Stir in veggies, return to boiling, reduce heat. Simmer, covered about 30 minutes more or until meat and vegetables are tender. Discard Bay leaf. 5 main dish servings

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